This post may contain affiliate links. Please see our disclosure policy for more details.
This broccoli cauliflower soup tastes like a lighter broccoli cheddar soup, but it’s naturally creamy thanks to blended white beans. It’s an easy one-pot recipe that can be served chunky or blended smooth, making it perfect for babies, toddlers, kids, and the whole family.
Why You’ll Love This Broccoli Cauliflower Soup
- Naturally creamy – White beans create a velvety texture without lots of heavy cream.
- Packed with vegetables – Broccoli and cauliflower create a balanced flavor that isn’t too strong.
- Protein boosted – Cannellini beans add staying power so the soup is more filling.
- One pot and simple – Everything cooks together in about 30 minutes.
- Flexible texture – Leave it chunky or blend smooth depending on your preference.
- Family friendly – Mild flavors make it easy for babies, toddlers, and kids to enjoy.
Vegetable soups can sometimes be a hard sell for kids, but this broccoli cauliflower soup has become one that my family genuinely enjoys. The flavor is mild, the texture is creamy, and it feels just as comforting as classic broccoli cheddar soup.
As a pediatric dietitian and mom, I’m always looking for ways to make vegetables more approachable without overcomplicating dinner. Adding white beans to this soup is one of my favorite tricks! They blend right in, creating a creamy texture while adding protein and fiber that help keep everyone satisfied.
Hungry for more? Find more baby and kid-friendly soup recipes all in one place, like this pumpkin and carrot soup, carrot lentil soup, and creamy cauliflower soup
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Broccoli – The heart of the soup! It provides a hearty texture and a boost of essential nutrients, like fiber, vitamins C and K. I like to use frozen broccoli for convenience but feel free to use fresh if you wish.
- Cauliflower – such a versatile ingredient, which in this recipe helps maintain the broccoli flavor while mellowing out any potential bitterness. It also helps thicken and adds creaminess to the soup . Again you can use fresh or frozen cauliflower.
- Beans -for creaminess and staying power! It’s also a great source of iron, an essential nutrient for babies and toddlers.
- Milk – For that oh so comforting creaminess and richness. I like to use whole milk since that’s what my kids are drinking, but you can also use reduced fat milk or half and half, if you prefer.
- Cheese – cheddar cheese pairs SO beautifully with broccoli. You can also use a add some parmesan cheese.
Substitutions
- Dairy-free soup – you can use olive oil and non-dairy milk of choice, like cashew milk, almond milk, or coconut milk. You can leave out the cheese or add some nutritional yeast.
- Fresh vegetables – Instead of frozen, you can use fresh heads of broccoli and cauliflower.
- Experiment with seasonings – try adding curry powder, thyme, or other fresh herbs, like parsley, chives, or cilantro just before serving for a burst of freshness and color. Lemon juice or zest will really brighten up the soup too!
How to Make Broccoli Cauliflower Soup
Step 1: Prepare the vegetables: Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
Step 2: Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
Add the liquid ingredients: Slowly pour in the broth, scraping the bottom of the pot to lift off any bits of vegetables or flour. Next add milk.
Step 3: Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
Step 4: Add salt and pepper and paprika to taste. Stir in grated cheese. Taste and adjust the seasoning if necessary.
Expert Tips
- Enjoy the soup 2 ways – as is or add to a high speed blender (I’ve had mine for 8+ years and I can’t live without it!) or use an immersion blender and blend until smooth. You can also blend half and keep the rest chunky (just like this iron-rich baby pasta).
- For easy weeknight prep – use frozen vegetables or chop them the night before and store them in the fridge.
- Don’t skimp on seasoning! Taste as you go and adjust salt, pepper, and spices.
Serving Suggestions
This creamy broccoli cauliflower soup is a comforting and wholesome meal on its own, especially when paired with some warm, crusty bread or grilled cheese sandwich (with hummus) for dipping.
You can also serve alongside fresh salad or add some crispy bacon, shredded chicken, or tofu for a boost of protein and iron.
Broccoli Cauliflower Soup FAQs
Absolutely. Frozen vegetables work perfectly and help make the recipe faster.
ool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.
To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
Try adding shredded chicken, shrimp, extra beans, cooked quinoa, or toasted sourdough or grilled cheese on the side.
Healthy Soup Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Broccoli Cauliflower Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 3 tablespoons all purpose flour
- 4 cups vegetable broth
- 1 cup milk
- 16 ounces frozen broccoli florets
- 16 ounces frozen cauliflower
- 15 ounce cannellini beans, rinsed and drained
- 1/2-1 teaspoon smoked paprika
- salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Heat butter in a Dutch oven or large pot over medium heat. Add the onion, garlic, and carrots. Saute the vegetables for about 5 minutes or until they start to soften.
- Thicken the soup: Sprinkle the flour over the vegetables and stir to coat the vegetables. Cook for 1-2 minutes, allowing the flour to slightly brown.
- Add the liquid ingredients: Slowly pour in the broth scraping the bottom of the pot to lift off any bits of vegetables or flour. Then add milk.
- Add broccoli, cauliflower, and beans and allow the soup to come to a gentle simmer (not boil). Reduce heat to low, cover, and simmer for 10-15 minutes or until the vegetables are tender. Be sure to stir occasionally.
- Add salt and pepper and smoked paprika to taste.
- Stir in grated cheese. Taste and adjust the seasoning if necessary.
- Enjoy as is or blend until smooth using a high speed blender or an immersion blender. You can also blend half and keep the rest chunky.
Notes
- Storage: First, cool the soup completely and transfer to an airtight container. Store in the refrigerator for up 4 days.
- To freeze, transfer to freezer-safe containers or freezer bags, making sure to leave some space at the top of the container or bag for expansion. You can freeze for up to 3 months. Thaw soup in the refrigerator overnight.
This is so delicious , easy and nutritious.
Dear Min, I like your recipes so much because you give substitutes and also storage instructions along with making them baby friendly family friendly and balanced..
Keep up the good work
I love this soup because, if you’re doing fresh broccoli and cauliflower, you can add in the stalks too and blend it all up. I added some steamed and shredded chicken after blending, which made it extra hearty!